ArticleCurrent research in food science2022
Independent and combined effects of ultrasound and transglutaminase on the gel properties and in vitro digestion characteristics of bay scallop (
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed, 20 citations in OpenAlex.
- Ultrasonic Regulation of Wheat Flour Product Quality: Mechanisms, Multi-Scale Effects, and Synergistic Technologies.Comprehensive reviews in food science and food safety · 2026Review
- Taste properties and mechanism of umami peptides from bay scallop (Current research in food science · 2026Article
- Deep-sea salt as a novel additive for 3D-printed surimi: boosting protein bonding, antioxidant capacity, and digestibility.Food chemistry: X · 2025Article
- Optimizing Bay Scallop (Foods (Basel, Switzerland) · 2025Article
- Ultrasound synergized saline thawing reduces quality deterioration of Tibetan pork during thawing.Ultrasonics sonochemistry · 2025Article
- 3D printability and structural properties of plant-based scallop adductor muscles: Effect of amylose content and pasting properties by rice cultivars.Current research in food science · 2025Article
- Ultrasound treatment improved gelling and emulsifying properties of myofibrillar proteins from Antarctic krill (Euphausia superba).Ultrasonics sonochemistry · 2024Article
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6 authors at 1 institution in 1 country.
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Abstract
The effects of transglutaminase (TGase) addition (0.4-1.2 g/100g), ultrasound (120-720 W, 20 min), and their combination on the gel properties and in vitro digestion characteristics of bay scallop adductor muscle were studied. The gel strength of the gel sample with TGase content of 0.8 g/100g (TG-0.8) was 58.2% higher than that of the control sample (CON). The gel sample treated with ultrasound at 480 W (UT-480) had the highest gel strength. The strength of the gel prepared by combination of 0.8 g/100g TGase and 360 W ultrasound (UT-TG) was 82.3% higher than that of CON. The whiteness and water holding capacity of the gel increased regardless of the addition of TGase or ultrasound treatment. SDS-PAGE patterns showed that the myosin heavy chain of the treated samples became thinner, and the changes of actin and tropomyosin were not significant. The scanning electron microscopy results of gel samples prepared by ultrasound combined with TGase showed a denser structure, which was related to the lowest total sulfhydryl content and TCA-soluble peptide content. The results of dynamic rheology show that the UT-TG sample had the highest G' value, followed by TG-0.8. The in vitro digestion characteristics of the selected gel samples were also discussed. The degree of protein hydrolysis and the content of free amino acids in TG-0.8 samples were the lowest, which improved after ultrasound treatment. Overall, the combination of appropriate ultrasound treatment and TGase addition provides an effective means for improving gel properties and digestibility of scallop surimi product.
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